{"title":"挤压蒸煮对苦荞粉成分及持溶剂能力的影响","authors":"翟慧","doi":"10.27285/d.cnki.gsxnu.2020.000535","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":59423,"journal":{"name":"山西农业大学学报(自然科学版)","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"山西农业大学学报(自然科学版)","FirstCategoryId":"91","ListUrlMain":"https://doi.org/10.27285/d.cnki.gsxnu.2020.000535","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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